Lemon Meringue Pie Recipe
Zesty lemon filling topped with fluffy meringue.
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Ingredients
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Crust
Lemon Filling
Meringue Topping
Method
Crust
- 1
Prepare the Crust
In a large bowl, mix the flour, butter, sugar, and salt together until crumbly.
- 2
Form the Dough
Add ice water, one tablespoon at a time, mixing until the dough holds together. Avoid overmixing.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
Lemon Filling
- 5
Make the Filling
In a saucepan, whisk together sugar, cornstarch, and water. Bring to a boil over medium heat while stirring.
- 6
- 7
Combine Mixtures
Pour the tempered yolk mixture back into the saucepan, and stir in the lemon juice and zest.
- 8
Thicken the Filling
Continue to cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the butter.
- 9
Fill the Crust
Pour the lemon filling into the pre-baked crust, spreading it evenly.
Meringue Topping
- 10
- 11
Add Sugar
Gradually add the sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- 12
Top the Pie
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
- 13
Bake the Meringue
Bake the pie in the preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is lightly browned.
